How to make a probiotic yogurt
Hi, I'm Sophie Uliano, author of "Gorgeously Green," and I'm going to show you today how to make your own yogurt. Now, I love homemade yogurt. It tastes completely different from anything you can buy in the store. It's inexpensive to make, and what you may not realize is many store bought yogurts have all kinds of stabilizers and additives and gums and sugars and things that you really don't want to be eating and don't taste particularly good either. So here's how to make it. It's so easy. So I would suggest that you use whole milk because you want a really creamy yogurt. Yogurt. So here we go. We're going to put in two pints of whole full cream milk. You can get that milk with the cream on the top even better. And there's one pint, and I'm going to put in my second pint. And I suggest that you also use organic milk as well. Now we're going to put that on a medium heat. Now the thing about making yogurt is it's all about the temperature of the milk. So what you're doing is heating the milk until it comes almost to a boil. Now some people use thermometers for this because they want to be absolutely exact about the temperature. I think it's a waste of time and you absolutely don't need to. Just use just eyeball it or just use your finger. And we're used to boiling milk all the time so you can tell when it gets to that point just before it's going to come to the boil. It just forms a little a few little bubbles on top. And that is exactly the time that you need to whip it off the heat. So let's wait for that to happen. That's the first step. So my milk came to just to the boil. Then I took it off the heat and I left it for it took about an hour until it cooled down enough to be tepid. And when I say tepid, again this is not an exact science, it doesn't have to be perfect, but just so you put your finger in it and it's almost like a tepid baby's bath kind of temperature. It's perfect. So that's what is done. If you want to speed up the cooling temperature, I suggest that you fill a sink full of cold water, even put some ice in there, and then just lay the saucepan in the sink and that will cool it down much faster if you want to do the whole thing in ten minutes or so. My heat, heated almost to a boiling, and then cooled to tepid milk is here. The next thing I'm going to do is get my yogurt maker. Now you can get yogurt makers from just about anywhere. Look them up online, you can often find them in old second hand shops, oxfan, whatever. Also, lakeland plastics does a really fantastic yogurt maker which is very similar to this. It will come with a most of them come with a large jar. So what you're going to do is just take a little bit of the cooled milk and you're going to ladle it into the jar. Like so. And then when you get your yogurt maker, it will come with or you'll order it with a yogurt starter. And it will tell you in the starter pack exactly how much you need per amount of milk that you're using. It's just a powder. Very easy. And then pour it in into this tepid milk and I'm whisking it up. Just make sure it's really, really well blended in there. That's that. And then, the next thing we're going to do is simply add the rest of the milk to the container. So now we have our jar which is filled with our milk, which is still very slightly warm, and our yogurt starter, which is just a little satchel of powder, and I'm going to put the lid on, and then I'm going to put it into my yogurt maker, like so, and the yogurt maker needs to be filled with a little bit of water. And it will tell you in your particular model of yogurt maker, exactly where to fill it up to. In this particular yogurt maker, I'm filling it up to about here so much full of water. And you'll see when you put the jar in, the water will almost cover the whole jar. And then you're just going to set it aside, plug it in, it's a very low heat, and then you will leave it for eight hours. When eight hours is up, you'll take the jar out, you'll put it in the fridge, you'll wake up the next morning and you will have the most incredible, creamy French style yogurt. Here's another little tip. If you are lactose intolerant, so you want a lactose free yogurt, just leave it to process in the yogurt maker for 24 hours. 24 hours and then you'll have lactose free yogurt. Take it out, put it in th fridge, next morning get it out and what I love to do with my homemade yogurt is I love to eat it with fresh fruit, with granola, which even a little bit of fruit compote with raw honey, with manuka honey, it's such a healthy breakfast full of probiotics. So I really recommend you have a go at doing this. So for this recipe, for many other tips, tricks and projects, please visit me at gorgeouslygreen.com.